Cheesy Reuben Stuffed Bread Boat

This warm, gooey, flavor-packed recipe takes everything you love about a Reuben—savory corned beef, tangy sauerkraut, melty Swiss cheese, and zesty mustard—and bakes it into a hollowed-out Jewish rye bread loaf for the ultimate party dip.

How to Use Leftover Guinness Corned Beef

If you’ve made my viral Guinness corned beef for St. Patrick’s Day (or any occasion), this recipe is the perfect way to turn those leftovers into something irresistible. The deep, rich flavor of corned beef slow-cooked in Guinness adds a layer of complexity to the dip, making it even more decadent and delicious.

Combined with nutty Swiss cheese, tangy sauerkraut, and a creamy cheese sauce spiked with Dijon mustard, every bite delivers the classic Reuben flavors you love—only in warm, melty, dip form. And since it’s baked inside a Jewish rye bread bowl, you get that signature caraway-kissed crunch with every scoop!

Reuben Bread Bowl Ingredients

This Cheesy Reuben Dip Stuffed Bread Bowl is more than just a smart way to use leftovers; it’s an appetizer that steals the show at any gathering. Whether you’re feeding a crowd on game day, hosting a casual get-together, or looking for a creative dish to celebrate St. Patrick’s Day, this dip is easy to prepare and impossible to resist.

• Cooked Guinness Corned Beef
• Sauerkraut
• Cheeses
• Sour Cream
• 2 Types of Mustard
• Caraway Seeds
• Jewish Rye

How to make Reuben Dip

While the grill is heating up for indirect cooking, make the Reuben filling.

1. To a bowl, add the cream cheese, sour cream, Swiss cheese, both types of mustard, and drained sauerkraut.
2. Mix to combine. Mix in the cubed corned beef.

How to Hollow Out a Bread Bowl

1. Using a serrated knife, cut around the tip of the bread leaving about 1/2” border all the around going in on an angle. Pull off the lid and the hull out the insides of the bread, do not discard.

Stuff The Reuben Bread Bowl

1. Stuff the filling into the bread bowl(s). Depending on the size of your loaf you may need 2. Also, see the FAQs below about how to bake this in a dish instead of a bread bowl.

How to Grill A Bread Bowl

1. Place the lid back on top of the bread and then wrap the whole loaf or loaves with foil. Wrap the removed bread pieces and any additional bread chunks for dipping with foil.
2. Place it on the grill, indirect side, and bake for 30-35 minutes or until the cheese is fully melted.

3. When plating, carefully remove the lid, slice that up and add the toasted bread pieces.

How to Serve Hot Reuben Dip

Serve it straight from the grill or oven with:

• Chunks of toasted rye
• Crackers
• Veggies
• And don’t forget to tear the bread bowl up and devour that too!

With its bold flavors, creamy texture, and fun, edible presentation, this stuffed bread bowl is a must-make for any occasion!

Reuben Bread Bowl FAQ’s

• Do you have a Corned Beef Recipe? Yes! My recipe has gone viral every year ever since I first posted it. Slow Cooker Guinness Corned Beef and Instant Pot Guinness Corned Beef
• Can I make this in advance? You can mix up the dip and even hollow out the bread bowl but do not assemble or bake/grill it until you’re ready to serve.
• Do I have to use beer? Nope. You can just use all beef stock if you prefer.
• Do I have to put it in bread? Nope! You can place the dip in a grill/oven-proof baking dish and bake until the cheese is melted and the dish it hot all the way through.

Oven Baked Reuben Dip in a Bread Bowl

1. Preheat the oven to 375F.
2. Prepare the dip, hollow out and stuff the the bread loaf. Wrap in foil and bake for 20 minutes.
3. Unwrap the foil and bake for another 5-10 minutes to crisp up the edges of the bread.

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Cheesy Reuben Stuffed Bread Loaf Recipe

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5 from 2 reviews

This warm, gooey, flavor-packed recipe takes everything you love about a Reuben—savory corned beef, tangy sauerkraut, melty Swiss cheese, and zesty mustard—and bakes it into a hollowed-out Jewish rye bread loaf for the ultimate party dip.

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: ~8 servings
• Category: appetizers, cheesy, corned beef, dips, leftovers, snacks, st. patrick’s day
• Method: grill, oven
• Cuisine: appetizers, cheesy, corned beef, dips, leftovers, snacks, st. patrick’s day

Ingredients

• 1–14 ounce can sauerkraut, drained and squeezed dry
• 2 cups Guinness Corned Beef, chopped small
• 12 ounces full fat cream cheese, softened
• 4 ounces sour cream, full fat
• 2 cups Swiss cheese, shredded
• 1 tablespoon whole grain mustard
• 1 tablespoon yellow mustard
• 1 teaspoon caraway seed *optional
• 1 large Jewish Rye bread loaf/boule or 2 smaller ones
• Additional bread/crackers for dipping

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Instructions

1.  Preheat the grill to 375°F for indirect cooking.
2. Add all of the ingredients, except the bread, to a large bowl and mix with a spatula until well combined.
3. Using a serrated knife, cut around the tip of the bread leaving about 1/2” border all the around going in on an angle. Pull off the lid and the hull out the insides of the bread, do not discard.
4. Stuff the filling into the bread bowl(s). Place the lid back on top of the bread and then wrap the whole loaf or loaves with foil. Wrap the removed bread pieces and any additional bread chunks for dipping with foil.
5. Place it on the grill, indirect side, and bake for 30-35 minutes or until the cheese is fully melted.
6. Carefully remove from the oven, plate and serve with additional toasted bread and crackers.

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